The work behind a great bakery is pure craftsmanship: long hours, deep knowledge, early mornings, and expert hands selecting the best flours and carefully controlling slow fermentations that respect both time and flavor. Every baguette, every loaf, every croissant is the result of technique, effort, and—of course—professionalism and good taste, shared generously with all of us lucky enough to be their customers.

Over the years, as a loyal client (and sometimes a social-media stalker), I’ve watched the rise of a new generation of enthusiastic bakers who share a genuine love for bread and a passion for doing things well. I’ll tell you more about that later, but for now, here are a few names you shouldn’t miss—often mentioned in the press alongside the words “long fermentations” or “best bread.” If you want to know what I’m talking about, keep an eye on these bakeries that share the same philosophy: Obrador Abantos, Marea Bread, Summum Panadería, Alma Nomad… and keep reading, because I’ll tell you a bit about each one and whether they’re a grab-and-go spot or a place where you can sit down for breakfast or a snack.